Ingredients1 h 15 m servings
- In a small mixing bowl, beat the egg whites, cream of tartar and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spoon meringue into eight mounds on parchment-lined baking sheets. Shape into 3-in. cups with the back of a spoon. Bake at 275 degrees F for 45-50 minutes. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheet. When completely cooled, remove meringues from the paper and store in an airtight container at room temperature.
- For filling, in a heavy saucepan, melt the chocolate chips, cream and coffee granules; stir until smooth. Remove from the heat; stir in vanilla. Transfer to a small mixing bowl; refrigerate until chilled. Beat until stiff peaks form. Immediately spoon into a pastry bag or plastic bag with a #20 star tip. Pipe filling into meringue cups. Refrigerate until serving.
ReviewsRead all reviews 4
This dessert could fool ANYBODY into thinking it came from the finest 5-star restaurant - an impressive dessert you'd easily expect to spend $12.00 for. I reduced the amount of sugar in the meri...
So I tried this recipe out for a school food technology project and it turned out FANTASTIC. The meringue was crunchy and really chewy on the insides when i cooked them for 45 mins I made them s...
Fun recipe. I made small bowls and added rum extract to the meringues just after adding the sugar. I did cut back on the sugar in the meringue to 2/3 cup and that was sweet enough. The mouss...